Calories
617 kcal
Protein
32.73 g
Fat
36.72 g
Carbohydrates
38.03 g
Wash fresh dill, dry and finely chop. Then mix it with milk, cream and a glass of water. Add some salt, pepper and nutmeg.
Peel the garlic cloves and add one clove to the cream mixture. Peel the potatoes, wash them and cut into thin slices.
Grate a large baking dish (⌀ 15 Inch) with another clove of garlic. Layer the potato slices in a baking dish and add some salt. Finally, pour with whipped cream so that the potatoes are completely covered. Bake in a preheated oven at 437℉ with convection for about 1 hour.
Then wash and cut the cherry tomatoes in half. Wash the salmon, cut into quarters and season with salt and pepper. After about 45 minutes, put the salmon and tomatoes on top of the potatoes and bake for the remaining 15 minutes.
You can cut the salmon into portions after you take the dish out of the oven.
Bon Appetit!
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